Chemex over French press at my local shop, now I'm questioning my whole routine

I switched from my usual French press to a Chemex at the Blue Bottle in Denver last Saturday because the barista talked me into trying the light roast they had on tap. The cup came out so clean and bright that I went home and dug my old Chemex out of the closet, but my first attempt tasted flat and bitter. Has anyone else had a rough transition back to pour-over after months of immersion brewing, or is it just my grinder settings?

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1 Comment

taylor_mitchell805d ago

Honestly, that "clean and bright" part is where I gotta stop you. That flat bitter cup you got at home might not be your grinder's fault, it might be that you're chasing the wrong thing. Pour overs highlight every little flaw, so if your water temp is off or you're pouring too fast, you'll get that dull bitter taste real quick. French press hides all that with body and oils, so it's a totally different ballgame. Ngl, I think you should try a coarser grind and a slower, more controlled pour before you blame the gear, that's usually where the magic dies.